Jammy dodgers with coffee ganache

Jammy dodgers with coffee ganache

Total: 2 hr 10 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 130 kcal
, Fat: 8 g
, Carbohydrate: 13 g
, Protein: 2 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ganache

½ dl cream
½ tbsp instant coffee
100 g white chocolate, coarsely chopped

Dough

200 g butter, soft
100 g icing sugar
1 pinch salt
1 fresh egg white
330 g half-white flour
2 tbsp cocoa powder

Bake

a little icing sugar
a little cocoa powder
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How it's done

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Ganache

Add cream and coffee powder to a pan, heat while stirring occasionally until just about to boil. Add chocolate to a bowl, pour on the hot cream, stir until chocolate melts and forms a creamy mixture. Place a sheet of cling film directly over the ganache and leave to cool completely, chill for approx. 1 hr.

Dough

Place the butter in a bowl, add the icing sugar, salt and egg white, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and cocoa powder, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 30 mins.

Shape

Roll out the dough in batches between two sheets of baking paper to 4 mm thick. Use a cutter to cut out circles (each approx. 5 cm in diameter), with a serrated edge if you like, place on two baking trays lined with baking paper. Cut little stars (approx. 1 cm in diameter) out of half of the circles.

Bake

Approx. 10 mins. per tray in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Stir the coffee ganache with a whisk, fill into a disposable piping bag without a nozzle, cut off a small tip. Pipe the ganache onto the biscuit bases.

Dust the top half of the biscuits with cocoa and icing sugar and place on top of the bases.

Good to know
Shelf life: Store in an airtight container for approx. 4 days.

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